So you know how that nice high-quality organic peanut butter tastes great, but if you leave it alone for a couple days it separates into a layer of oil and a lump of clay? And then you have to spend twenty minutes mashing them back together when you just want to make a peanut butter and jelly sandwich now that you’re a little hungry and rediscovered what happens if you put regular butter on the jelly side so it’s a PB-and-JB? Well, if you just close the peanut butter lid securely and store the jar upside-down then you’ll find the peanut butter still separates into a layer of oil and a lump of clay. But now the lid will also be all greasy and you’ll leave a smear of stuff on the shelving paper too! And, hey, at least you’ve tried taking positive action about the problem, and isn’t that itself progress?